No-bake cheesecake with fresh fruit 🍓

Step 1/6

• 33⅓ g butter cookies
• ⅛ package vanilla sugar
• ⅛ pinch salt
• 13⅓ g butter (melted)

• freezer bag
• rolling pin
• bowl (large)

For the cake base, add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Pour the cookie crumbs into a bowl, add the vanilla sugar, salt and melted butter and mix well to combine.

Step 2/6

• springform pan (10 in.)
• parchment paper

Line the springform pan with parchment paper. Add the cookie mixture and press down gently with your hands to form a 3 cm/1-in. crust. Transfer to the fridge and let cool for approx. 15 min.

Step 3/6

• 76⅔ g cream cheese
• 16⅔ g confectioner’s sugar
• ⅛ dash vanilla extract

• bowl (large)
• fine sieve
• hand mixer with beaters

For the filling, add the cream cheese to a mixing bowl, sift in the confectioner's sugar and add the vanilla extract. Mix with a hand mixer for a few minutes until nice and creamy.

Step 4/6

• 79⅛ ml cream
• ⅛ tbsp confectioner’s sugar

• liquid measuring cup
• rubber spatula

Whip the cold cream together with the remaining confectioners sugar in a measuring cup until stiff. Now fold carefully into the cheesecake cream.

Step 5/6

• strawberry jam (for garnish)

• saucepan (small)
• cooking spoon

Pour the filling into the springform and smooth everything down. If desired, heat a little strawberry jam until liquid and decorate the cake with a few dots.

Step 6/6

• mixed berries (for garnish)

Let the cake rest in the fridge for at least 3 hr., preferably overnight. Decorate with fresh berries before serving. Enjoy!

Enjoy your meal!